Effect of the addition of pie-shaped ribs and parallelogram ribs in micro-channels on thermal performance using diamond-water nanofluid

In this paper, we numerically study the influence of the addition of parallelogram ribs and pie-shaped ribs in micro-channels on thermal exchange in three dimensions. We design four different silicon micro-channel heat sinks; the first and second cases without ribs, the third case with added pie-shaped ribs, and a fourth case containing parallelogram ribs. The main purpose of this research is to determine the best micro-channel heat sink in which the heat dissipation is sufficient to improve the heat exchange performance of the micro-channel, as well as to improve the cooling of the electronic components. A constant heat flux is applied to the bottom wall of the four micro-channels, and we use liquid diamond-water with a volume concentration of 5% diamond nanoparticles as a coolant, with a Reynolds number chosen between 200 and 600. The numerical results show that the Nusselt number (Nu) of the micro-channel that contains the parallelogram ribs is higher than that for the other cases, and it also yiels lower temperature values on the bottom wall of the substrate compared to the micro-channel containing pie ribs. When increasing the flow velocity, the thermal resistance of the micro-channel decreases in all cases, and we then find the largest value of the friction factor in the fourth case (with parallelogram ribs).